Meanwhile, slice up the mushrooms, and place them in a large skillet. Saute
with 1/2 C diced onion, until much of the liquids evaporate.

Combine 1 T corn starch with 1/2 C chicken broth and stir until well
combined. Add to the mushrooms and stir constantly as the mixture thickens.
Then, add in the milk and continue stirring. Remove from the heat and set
aside.

Lightly spray the inside of the crockpot with olive oil. Then, arrange 1/3
of the potatoes on the bottom of the crockpot.

Sprinkle 1/3 of the diced ham over the top, along with salt & pepper, as
desired.

Then, sprinkle over 1/6 of each of the cheeses.

Repeat the layers until ingredients run out; reserving the last layers of
cheese.

Pour the mushroom soup goodness over the top of the layers in the crockpot.

Hi I think I'm missing a few things here. In the ingredients list it says 2T Cornstarch and 1 C onions divided but when I look through the instructions I only see 1T cornstarch and 1/2 C onions... Am I missing something?

The extra 1 T cornstarch might be needed to make your cream soup thicker; otherwise, it can be omitted. Likewise with the onion. If you like a lot, use the full cup rather than 1/2 C. Hope that helps, and sorry for any confusion.

When cooking, please make sure to follow kitchen hygiene and safety -- cook meat until internal temperature is at safe levels, always check labels for allergens, and use caution in the kitchen -- I love sharing recipes, but I am not liable for damages done as a result of trying these recipes.